Grilled portabello and goat cheese burger
A super-delicious meat-free sandwich. Seasoned portabello mushrooms are grilled and served in a toasted sandwich roll with roast beetroot, spinach, goat cheese and a creamy aioli.
Ingredients
Serves: 4
- 2 medium beetroots
- 4 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon dried rosemary
- 2 cloves garlic, finely chopped
- 4 portabello mushroom caps
- 115g goat cheese
- 4 sandwich rolls, split and toasted
- 50g baby spinach leaves
- 3 tablespoons mayonnaise
- 2 cloves garlic, finely chopped
- 2 limes, juiced
Method
Prep:20min ›
Cook:55min ›
Extra time:2hr cooling ›
Ready in:3hr15min
- Preheat an oven to 200 C / Gas 6.
- Cut the tops off the beetroots and place them in a baking dish with enough water to cover the bottom of the dish.
- Roast the beetroots in the preheated oven until they are easily pierced with a knife, 40 to 50 minutes. Refrigerate until cool. Slice and set aside.
- Preheat the grill and set the oven rack to the second level from the heat source.
- Whisk the olive oil, balsamic vinegar, rosemary and 2 cloves chopped garlic together in a bowl. Spread about half of this mixture over the ribbed side of the portabello mushroom caps; arrange the mushrooms on a baking tray with the ribbed sides facing upwards.
- Grill the mushrooms until tender, making sure to not burn the garlic, 5 to 7 minutes. Flip the mushrooms and brush the remaining olive oil mixture over the tops of the caps. Return to the oven and grill until tender, about 5 minutes more.
- Spread equal amounts of the goat cheese on one half of each of the sandwich rolls. Top each with a portion of the sliced beetroot and the spinach. Whisk the mayonnaise, garlic and lime juice together in a bowl; spread evenly over the remaining sandwich roll halves and top with one mushroom cap each. Bring the two halves together to form the sandwiches to serve.
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Reviews & ratings
Average global rating:
(28)
Reviews in English (20)
These burgers are so good! Actually, I've been jonesing for another one, so I may have to make these this weekend. - 20 Aug 2009 (Review from Allrecipes US | Canada)
Made these for a vegetarian friend without the buns, spread the cheese right onto the mushroom, since we are gluten free. Nothing was missing in fact I think the bun would actually take away from the fantastic flavors. I honestly wasn't sure if I would like these but they are so good. I will be making them again and in fact using the toppings on some steak for my mushroom hating family. I did have to use a small can of sliced beets which I just put into another baking dish along with the mushrooms. - 19 Mar 2011 (Review from Allrecipes US | Canada)
Yummy. I substituted feta for goat cheese, used garlic powder instead of fresh and skipped the spinach. Came out fabulous. Will definitely make again. Oh, and I toasted the buns with the feta on it so that the cheese got melty and clung to the bread. Otherwise, it would have probably crumbled and fallen off. - 12 Oct 2009 (Review from Allrecipes US | Canada)